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29 Mar Raspberry & Rose Raw Chocolate Recipe

This raspberry and rose raw chocolate recipe is so simple to make. Honestly, it takes under 10 minutes!

In each bite the delicate, floral rose flavour combines beautifully with the richness of the raw chocolate and every piece is adorned with the prettiest array of edible light pink petals and and bright pink raspberry pieces. I can’t tell you how much I love the simple beauty of this recipe. You have to try it.

Plus it’s vegan, gluten free and refined sugar free so, pretty much, everyone can eat it (though you might want to keep it all to yourself)!

I’ll be bringing a big batch of these rose raw chocolates with me to ourShine Yoga retreat in Cornwalltoo. Join me in July for a long weekend of plant based eating, yurt living, sea swimming, yoga and relaxation near Fowey, in the incredible Cornish countryside.

Raspberry & Rose Raw Chocolate Recipe

Serves 12

InGREDIENTS

100g coconut oil

100g raw cacao powder*

80ml maple syrup

1 tsp rose water*

pinch salt

3 tbsp dried rose petals*

2 tbsp freeze dried raspberry pieces*

DIRECTIONS

Melt the coconut oil in a small saucepan on a low heat. Remove the saucepan from the heat and whisk in the cacao powder, maple syrup, rose water and salt.

Spoon the chocolate mix in to silicone moulds or drop on to a sheet of baking paper.*

Sprinkle over the rose petals and freeze dried raspberries. Press them down gently into the mix so they will stick as the chocolate hardens.

Place in the freezer until set. Remove from the moulds and store in the fridge or freezer.

*See the recipe notes below for more information.

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RASPBERRY AND ROSE RAW CHOCOLATE RECIPE NOTES:

Be aware that different brands of cacao powders vary in strength and flavour so add half the cacao, try it, then if it’s not chocolatey enough add more cacao until it is!

You can find rose water, dried rose petals and freeze dried raspberries in most health food shops plus rose water is often in the baking section of most supermarkets.

I use a 12 hole silicone mini muffin tin like this one to make these, you could use any silicone mould, or put a sheet of baking paper on a baking tray and drop spoonfuls on to the paper, spreading them out in to circles.

I like to eat these straight out of the freezer so the petals stay crunchy!